My Favorite Summertime Breakfast: Turkish Eggs with Yogurt
- 2 Vital Farm eggs
- ½ cup plain 2% Fage Greek yogurt
- ¼ tsp grated garlic
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 slice multi-grain bread, like Powerseed from Dave's Killer Bread, toasted
- ½ teaspoon harissa olive oil
- 2 teaspoons chopped walnuts
- salt and pepper to taste
- Prepare an ice bath by adding 1 cup water and a cup of ice to a small mixing bowl. Set side.
- Bring 2-cups of water to boil in a medium-sized sauce pan over high heat.
- Once boiling, gently slide the eggs into the water using a slotted spoon and boil on medium-high heat for 6-minutes.
- After 6-minutes, use a slotted spoon to remove the eggs from the boiling water and gently place it into the prepared ice bath for 1 minute.
- Remove the eggs from ice bath and gently crack to remove the shell. Be sure to remove all shell pieces from the eggs before plating.
- While the egg is boiling, place the Greek yogurt in a small bowl and whisk in the garlic, lemon juice, zest, and season with salt and pepper to taste.
- Spread the yogurt onto a plate.
- Place the cooked egg in the center of the yogurt.
- Drizzle with olive oil, chopped walnuts, and serve with multi-grain bread on the side.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/turkish-eggs-with-yogurt/
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